Electron-beam irradiation improves the hygienic quality of frozen pork cutlet

In 2020, Pork cutlet products were recalled in the Republic of Korea due to detection of enterohemorrhagic Escherichia coli. Electron beam (EB) irradiation is a non-thermal treatment technique that can improve hygiene quality by eliminating microorganisms. Irradiation technology for raw and ground meats has been studied extensively; however, it has not been explored adequately with regard to uncooked, breaded, or frozen pork cutlets. Therefore, the present study investigated the influence of EB at different irradiation doses (0.5–10 kGy) on pathogen inactivation (D₁₀ value), total aerobic bacteria (TAB), yeasts and molds (Y&M), Hunter’s color value, 2-thiobarbituric acid reactive substance (TBARS), pH, and hydrocarbons in pork cutlets. The D₁₀ values were 0.40, 0.43, 0.54, and 0.54 kGy for E. coli O157:H7, Staphylococcus aureus, Salmonella Typhimurium, and Listeria monocytogenes, respectively. The appropriate sterilization dose for reducing the pathogens by 5-log CFU/g (99.999%) was calculated as 2.7 kGy. TAB and Y&M were decreased significantly by EB irradiation, and no microbes were detected above 7 kGy. The redness increased at doses above 4.5 kGy. The TBARS value was 0.79 MDA μg/g for irradiation doses of up to 10 kGy. Hydrocarbon profile based on GC/MS data revealed 1,7-hexadecadiene and 8-heptadecene as key markers of samples irradiated at 2–10 kGy. Furthermore, two hydrocarbons showed potential applicability as rapid detection methods using HS/SPME-GC/MS. In conclusion, the present study suggests that EB irradiation improves the hygienic safety of pork cutlets. Further research is required to evaluate its impact on organoleptic and quality attributes after cooking.